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Sweet potatoes: Slice the sweet potato into thin rounds, about 1/4 inch thick. You can peel your potatoes or leave the skin on. Place the potatoes in a single layer on a baking sheet lined with parchment or a silicone baking mat(or sprayed with cooking spray or lightly oiled). Bake for 20 minutes. Remove from oven and allow to cool. Fennel Marmalade: While potatoes are cooking, add olive oil to a pan and heat over low heat. Add fennel, garlic, shallots, and a pinch of salt. Slowly cook until very soft and tender, and just beginning to caramelize, about 15 minutes, stirring occasionaly. Add in agave syrup or honey and toss to coat. Turn up the heat and cook about 5 more minutes, stirring constantly, until caramelized, sticky, and browned. Remove from heat and set aside. Aioli: Whisk ingredients together. Keep refrigerated until ready to use. Finishing up the sweet potatoes: Preheat your oil to 350°F (180°C). Place milk in a shallow dish. Add flour, cornflakes, Old Bay seasoning, and cayenne to a resealable plastic bag and shake to combine. Dip one round into the milk to coat and then add it to the bag. Repeat until you have about 5 rounds in the bag. Shake to coat the potatoes with the flour mixture. Carefully add to the coated potatoes to the hot oil and cook for about 2-3 minutes, turning half way through, until golden and crispy. Transfer to a plate lined with paper towels to absorb excess oil. Repeat until all potatoes are fried. Assemble the Po' Boys: Spread a layer of aioli on each half of the french roll. Pile 1/4 of the sweet potatoes on the bottom half of the roll, and top with 1/4 of the Fennel Marmalade, add a heaping pile of the Sweet Peppercorn Coleslaw(or coleslaw of your choice), if using. Serve immediately.
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry